CN103168812A - Sugar-free tartary buckwheat biscuit and manufacture method thereof - Google Patents
Sugar-free tartary buckwheat biscuit and manufacture method thereof Download PDFInfo
- Publication number
- CN103168812A CN103168812A CN 201310076813 CN201310076813A CN103168812A CN 103168812 A CN103168812 A CN 103168812A CN 201310076813 CN201310076813 CN 201310076813 CN 201310076813 A CN201310076813 A CN 201310076813A CN 103168812 A CN103168812 A CN 103168812A
- Authority
- CN
- China
- Prior art keywords
- parts
- bitter buckwheat
- biscuit
- naked oats
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a sugar-free tartary buckwheat biscuit and a manufacture method of the sugar-free tartary buckwheat biscuit. The sugar-free tartary buckwheat biscuit is mainly made of tartary buckwheat, starch and hulless oat, added with black sesame, konjaku flour, fatless milk powder, celery juice, carrot juice, water, palm oil, xylitol, salt, baking soda and citric acid, and produced according to biscuit production technology. The biscuit is sugar-free and comprehensive in nutrition value and good health food for diabetics.
Description
Technical field
The present invention relates to a kind of without sucrose bitter buckwheat biscuit and preparation method thereof.
Background technology
Bitter buckwheat is polygonaceae annual herb plant, is the health food looked at of people parent extremely.The bitter buckwheat of the Compendium of Material Medica record " effect of bitter, flat cold, useful strength, continuous spirit, sharp knowledge, wide chest, sending down abnormally ascending, stomach invigorating." modern study shows, bitter-buckwheat nutritive is worth high, and wherein protein content is about 10% left and right of dry weight, mainly contains glutelin, water-soluble albumin and salt dissolubility globulin and forms, approximate peas protein; Bitter buckwheat amino acid content is high and proportioning is suitable, and 8 seed amino acids of needed by human all contain, and especially are rich in arginine, lysine, tryptophan, histidine etc., and other food is had good complementarity.Fat content contains nine kinds of aliphatic acid generally 2% to 3%, and the oleic acid that human body is easy to absorb and linoleic acid account for 80% left and right of bitter buckwheat aliphatic acid.Inorganic salt content in bitter buckwheat is abundant, and selenium, potassium, magnesium, copper, chromium, zinc, calcium, iron equal size all are much higher than cereal crop, the selenium element have an antitumaous effect.Bitter buckwheat is rich in vitamin B complex, vitamin E etc., unique distinction contains a large amount of Flavonoid substances rutins (being citrin) exactly, account for more than 2% of dry weight, human body there is different physiological roles, can strengthen the permeability of capillary, improve cardiovascular system, suppress malignant growth and cancer etc.Bitter buckwheat also contains more dietary fiber, colloidal substance glucan especially, and abundant dietary fiber has the function of toxin-expelling and face nourishing, and diabetes and high fat of blood are also had positive regulating action.The rate of exchange of bitter-buckwheat nutritive physiology are 73, are the outstanding grain medicine dual-purpose grain kinds that international food and agricultural organization generally acknowledges, are that the typical case of China's integration of drinking and medicinal herbs culture embodies.
Take bitter buckwheat, starch, naked oats as primary raw material, and add Semen sesami nigrum, konjaku flour, skimmed milk power, Celery Juice, carrot juice, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid, the hypoglycemic effect of gained biscuit is remarkable, and nutritive value is comprehensive, is diabetic's good health food.
Summary of the invention
The invention provides a kind of without sucrose bitter buckwheat biscuit and preparation method thereof.As a kind of health food, it has the comprehensive characteristics of nutritive value, and health-care effect is outstanding, and definite hypoglycemic activity is arranged.In addition, the present invention also provides the preparation method without the sucrose bitter buckwheat biscuit, and the method can keep the nutritional labeling of bitter buckwheat etc. to greatest extent, and process safety is stable, good economy performance.
Technical scheme is as follows:
Of the present invention without the sucrose bitter buckwheat biscuit, consisted of by bitter buckwheat, starch, naked oats, Semen sesami nigrum, konjaku flour, skimmed milk power, Celery Juice, carrot juice, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid, bitter buckwheat 30-70 part wherein, starch 20-50 part, naked oats 40-60 part, Semen sesami nigrum 5-10 part, konjaku flour 10-20 part, skimmed milk power 25-40 part, Celery Juice 5-10 part, carrot juice 5-10 part, water 20-30 part, palm oil 10-15 part, xylitol 5-10 part, salt 5-8 part, citric acid 2-3 part, sodium bicarbonate 1-2 part.
Of the present invention without the sucrose bitter buckwheat biscuit, preferably consisted of by bitter buckwheat, starch, ginkgo leaf powder, ginkgo fruit powder, sea-buckthorn, the root of kudzu vine, lotus leaf, hawthorn, date, lotus seeds, the seed of Chinese dodder, rose, konjaku flour, skimmed milk power, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid, wherein bitter buckwheat is 70 parts, 20 parts of starch, 40 parts of naked oats, 10 parts of Semen sesami nigrums, 20 parts of konjaku flours, 30 parts of skimmed milk powers, 10 parts of Celery Juice, 10 parts of carrot juices, 25 parts, water, 10 parts of palm oils, 10 parts of xylitols, 6 parts of salt, 3 parts of citric acids, 1 part, sodium bicarbonate.
No. 9909 kinds of western agriculture of cultivating without bitter buckwheat in the sucrose bitter buckwheat biscuit preferred Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology.
Preparation technology without the sucrose bitter buckwheat biscuit of the present invention is: at first bitter buckwheat soaks 8h in water, and wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked; Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking; Naked oats are carried out ultramicro grinding obtain naked oats flour; Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder; Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough; Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base; After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Compared to the prior art, the technology of the present invention effect comprises:
1, to choose bitter buckwheat, starch and naked oats be primary raw material in the present invention, and add Semen sesami nigrum, konjaku flour, skimmed milk power, Celery Juice, carrot juice, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid, the hypoglycemic effect of gained biscuit is remarkable, and nutritive value is comprehensive, and formula forms rationally.
2, the present invention preferred Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology cultivates No. 9909 bitter buckwheat kinds of western agriculture successfully, and this kind in the Shanxi plantation extensively studies show that flavones ingredient wherein is abundant especially than other kind content.
3, the present invention carries out system research to each parameter ratio in bitter buckwheat biscuit ratio of adjuvant and process, draws optimised process.
4, gained bitter buckwheat biscuit of the present invention after deliberation, hypoglycemic effect is remarkable, and nutritive value is comprehensive, is diabetic's good health food.
The specific embodiment
Below in conjunction with specific embodiment, technical solution of the present invention is described in detail.
Embodiment 1:
Take respectively 30 parts of bitter buckwheats, 20 parts of starch, 40 parts of naked oats, 5 parts of Semen sesami nigrums, 10 parts of konjaku flours, 25 parts of skimmed milk powers, 5 parts of Celery Juice, 5 parts of carrot juices, 20 parts, water, 10 parts of palm oils, 5 parts of xylitols, 5 parts of salt, 3 parts of citric acids, 1 part, sodium bicarbonate.
At first bitter buckwheat soaks 8h in water, wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked.Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking.Naked oats are carried out ultramicro grinding obtain naked oats flour.Adopt ultramicro grinding, not only can make product more even when mixing, can also reduce to greatest extent the loss of nutritional labeling.Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder.Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough.Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base.After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Feed the biscuit 5g of embodiment 1 to body weight every day is the mouse of 20g after continuous 30 days, and the fasting blood-glucose hypoglycemic rate of mouse is 8.12%.
Embodiment 2:
Take respectively 70 parts of bitter buckwheats, 50 parts of starch, 60 parts of naked oats, 10 parts of Semen sesami nigrums, 20 parts of konjaku flours, 40 parts of skimmed milk powers, 10 parts of Celery Juice, 10 parts of carrot juices, 30 parts, water, 15 parts of palm oils, 10 parts of xylitols, 8 parts of salt, 2 parts of citric acids, 2 parts, sodium bicarbonate.
At first bitter buckwheat soaks 8h in water, wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked.Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking.Naked oats are carried out ultramicro grinding obtain naked oats flour.Adopt ultramicro grinding, not only can make product more even when mixing, can also reduce to greatest extent the loss of nutritional labeling.Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder.Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough.Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base.After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Feed the biscuit 5g of embodiment 2 to body weight every day is 20g mouse after continuous 30 days, and the fasting blood-glucose hypoglycemic rate of mouse is 20.41%.
Embodiment 3:
Take respectively 50 parts of bitter buckwheats, 30 parts of starch, 50 parts of naked oats, 8 parts of Semen sesami nigrums, 22 parts of konjaku flours, 30 parts of skimmed milk powers, 9 parts of Celery Juice, 6 parts of carrot juices, 25 parts, water, 11 parts of palm oils, 8 parts of xylitols, 6 parts of salt, 2 parts of citric acids, 1 part, sodium bicarbonate.
At first bitter buckwheat soaks 8h in water, wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked.Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking.Naked oats are carried out ultramicro grinding obtain naked oats flour.Adopt ultramicro grinding, not only can make product more even when mixing, can also reduce to greatest extent the loss of nutritional labeling.Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder.Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough.Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base.After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Feed the biscuit 5g of embodiment 3 to body weight every day is 20g mouse after continuous 30 days, and the fasting blood-glucose hypoglycemic rate of mouse is 15.32%.
Embodiment 4:
Take respectively 70 parts of the bitter buckwheats of No. 9909 kinds of western agriculture that Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology cultivates, 20 parts of starch, 40 parts of naked oats, 10 parts of Semen sesami nigrums, 20 parts of konjaku flours, 30 parts of skimmed milk powers, 10 parts of Celery Juice, 10 parts of carrot juices, 25 parts, water, 10 parts of palm oils, 10 parts of xylitols, 6 parts of salt, 3 parts of citric acids, 1 part, sodium bicarbonate.
At first bitter buckwheat soaks 8h in water, wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked.Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking.Naked oats are carried out ultramicro grinding obtain naked oats flour.Adopt ultramicro grinding, not only can make product more even when mixing, can also reduce to greatest extent the loss of nutritional labeling.Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder.Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough.Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base.After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Feed the biscuit 5g of embodiment 4 to body weight every day is 20g mouse after continuous 30 days, and the fasting blood-glucose hypoglycemic rate of mouse is 24.02%.
Bitter buckwheat is rich in linoleic acid, rutin, Quercetin, phytosterol, selenium, chromium, manganese etc.; can alleviate the pathologic lesion to acute pancreatitis; the protection pancreatic tissue; strengthen the insulin peripheral action, anti peroxidation of lipid suppresses oxidative modification of high density lipoprotein; promote that cholesterol degradation is the cholic acid excretion; reduce the permeability of capillary, hemangiectasis is strengthened ascorbic effect and promotion vitamin accumulating in vivo.
Naked oats have the medicines and health protection effect, are used for puerpera to promote lactation and strengthen, infant development is bad and oldaged physically weak disease.Naked oats contain high-protein low-sugar, are diabetes patient's fabulous food, and in fat, more linoleic acid can reduce the accumulation of cholesterol in cardiovascular, and reducing blood lipid is all effective in cure to atherosclerotic coronary heart disease, hypertension.Naked oats belong to low-heat food, easily cause full sense after food, the long-term edible effect of weight reducing that has.In addition, contain abundant vitamin B1, B2, E, folic acid etc. in naked oats, can improve blood circulation, alleviate the pressure that life and work brings; The mineral matters such as the calcium that contains, phosphorus, iron, zinc, manganese also have prevention of osteoporosis, promote wound healing, prevent the effect of anaemia.
Fiber in konjaku flour raises very effective to suppressing postprandial blood sugar; the viscosity of konjaku glucomannan is very large; strengthened the viscosity of chyme in alimentary canal; delayed the holdup time that in gastral cavity, chyme is stuck with paste; and form diaphragm at the intestines wall, effectively suppress the rising of blood glucose value and urine sugar value, therefore; konjaku flour has and reduces blood sugar, improves symptom, controls the effect of the state of an illness, is diabetic's desirable antihypelipidemic foodstuff.Can alleviate the pancreas islet burden after application." Heyman receives " material of konjaku flour has satiety after the people is eaten, thereby the quantity and the energy that reduce people's dietary intake consume body fat mass in human body, are conducive to control people's body weight, reach the nature fat-reducing effect.The healthy consumption person is often edible, can keep vigorous and graceful figure.
Semen sesami nigrum contains a large amount of fat and protein, also has the nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron, chromium.In Semen sesami nigrum, potassium content is abundant, contains potassium in every hectogram Semen sesami nigrum high, contains sodium few a lot, and the ratio of potassium sodium content is near 40:1, and this is for controlling blood pressure and keeping health of heart extremely important.Because it is exactly the discharge that promotes sodium that potassium is taken in one of Main Function after human body.One of hypertensive cause of disease is high salt diet, takes in a large amount of salt and can make health retain a large amount of sodium.Therefore, biscuit of the present invention can also suppress hypertensive generation.The Semen sesami nigrum body shaping of also can losing weight contains the material lecithin, choline, the inose that prevent that human body from getting fat in Semen sesami nigrum, so sesame is overeated and also can not got fat.In the fat-reducing of going on a diet, if coordinate the edible of Semen sesami nigrum, rough skin can be improved.
Due to the taste of bitter buckwheat with little hardship, added Celery Juice, carrot juice and xylitol in formula of the present invention, improved the mouthfeel of biscuit of the present invention.Celery Juice contains rich in protein and a large amount of celluloses in addition, has the effect of stomach invigorating, diuresis, hypotensive, calm, hemostasis, treatment constipation.Carrot juice nutrient is abundant, has to make eye bright, and beauty treatment, hypoglycemic, hypotensive, the multiple efficacies such as anti-lung cancer.Xylitol metabolism does not in vivo need insulin to participate in, and blood glucose value is raise, and can eliminate diabetes patient more than three (many drinks, diuresis, many foods), is a kind of sweetener of suitable diabetes patient.Contain carrotene in carrot juice, add carrot juice can also improve the color of biscuit, make biscuit of the present invention be golden yellow, color and luster is vivid.
In addition, after studies show that carrot is pressed into juice, in fact in pulp, nutrition has all been run off greatly, such as cellulose, long-term eating can make nutrition unbalanced, is unfavorable for toxin expelling.Thereby be difficult for long-term edible.The present invention can address this problem carrot juice and bitter buckwheat and konjaku flour mixing.Because all contain soluble dietary fiber in bitter buckwheat and konjaku flour, can the supplementary fibre element.
Higher (fasting blood sugar 6.1～7.0mmol/L, the volunteer of 2 hours blood glucose values 7.8～11.1mmol/L) tests the effect of this product after the meal at 55～75kg blood sugar to have chosen 100 body weight.The volunteer is divided into two groups, is respectively experimental group and control group.Experimental group is 50 volunteers that randomly draw wherein, and its breakfast changes the biscuit of the embodiment of the present invention 4 into, and the edible biscuit of everyone breakfast is 50～60g; Control group is other 50 volunteers, and its breakfast is common biscuit, and the edible biscuit of everyone breakfast is 50～60g.Test period is three months.Test 100 volunteers' blood sugar effects every month.Through trimestral edible, in 50 volunteers of experimental group, there is the blood glucose test result of 46 to show, its blood glucose value obviously reduces, and returns to normal level (fasting blood sugar 3.9～6.1mmol/L, 2 hours blood glucose values 4.4～7.8mmol/L) after the meal; In 50 volunteers of control group, the test result of its blood sugar remains unchanged substantially.The present invention also has the characteristics of instant effect.Concrete experimental result sees Table 1-table 2.This shows, edible biscuit of the present invention can reduce blood sugar effectively for a long time.
Fasting blood sugar after the edible biscuit of the present invention of table 1
2 hours blood glucose values after the meal after the edible biscuit of the present invention of table 2
In addition, also find by test, 43 volunteers' that have in experimental group body weight descends before all taking biscuit of the present invention to some extent, and concrete experimental result is referring to table 3, illustrate that biscuit of the present invention also has the effect of fat-reducing, this with product of the present invention in to have added naked oats and konjaku flour etc. relevant.Because these materials can make the eater produce satiety, thereby reach the purpose of keeping on a diet.This is than by weight reduction with drugs or science and the safety more of losing weight of going on a diet.
The impact of table 3 biscuit of the present invention on body weight
The normal mouse that to choose 20 body weight be 18～22g is plucked the eyeball of mouse bloodletting 0.5ml.24 as a child, i.e. anaemia.Wherein 10 is experimental group, after anaemia every day feeding embodiments of the invention 4 biscuit 5g for three days on end, other 10 is control group, the commercially available common biscuit 5g of feeding every day for three days on end after anaemia.Feeding was tested content of hemoglobin and the red blood cell content of two groups of mouse in 3 days afterwards, and its result is as shown in table 4.As shown in Table 4, edible biscuit of the present invention has played remarkable effect to the recovery of blood loss anemia.
The hemoglobin of table 4 mouse and red blood cell content (mean value)
Claims (4)
1. one kind without the sucrose bitter buckwheat biscuit, it is characterized in that, consisted of by bitter buckwheat, starch, naked oats, Semen sesami nigrum, konjaku flour, skimmed milk power, Celery Juice, carrot juice, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid, bitter buckwheat 30-70 part wherein, starch 20-50 part, naked oats 40-60 part, Semen sesami nigrum 5-10 part, konjaku flour 10-20 part, skimmed milk power 25-40 part, Celery Juice 5-10 part, carrot juice 5-10 part, water 20-30 part, palm oil 10-15 part, xylitol 5-10 part, salt 5-8 part, citric acid 2-3 part, sodium bicarbonate 1-2 part.
2. as claimed in claim 1 a kind of without the sucrose bitter buckwheat biscuit, it is characterized in that, by bitter buckwheat, starch, ginkgo leaf powder, ginkgo fruit powder, sea-buckthorn, the root of kudzu vine, lotus leaf, hawthorn, date, lotus seeds, the seed of Chinese dodder, rose, konjaku flour, skimmed milk power, water, palm oil, xylitol, salt, sodium bicarbonate and citric acid consist of, wherein bitter buckwheat is 70 parts, 20 parts of starch, 40 parts of naked oats, 10 parts of Semen sesami nigrums, 20 parts of konjaku flours, 30 parts of skimmed milk powers, 10 parts of Celery Juice, 10 parts of carrot juices, 25 parts, water, 10 parts of palm oils, 10 parts of xylitols, 6 parts of salt, 3 parts of citric acids, 1 part, sodium bicarbonate.
3. as claimed in claim 1 a kind ofly it is characterized in that without the sucrose bitter buckwheat biscuit, No. 9909 kinds of western agriculture of cultivating without bitter buckwheat in the sucrose bitter buckwheat biscuit preferred Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology.
4. a kind of preparation method without the sucrose bitter buckwheat biscuit as claimed in claim 1, is characterized in that, without the preparation technology of sucrose bitter buckwheat biscuit is:
At first bitter buckwheat soaks 8h in water, wherein, the soaking temperature of front 4 hours is 40～50 ℃, and the soaking temperature of rear 4 hours is 60～70 ℃, cooled and filtered, bitter buckwheat and filtrate after being soaked;
Obtain buckwheat powder with carrying out ultramicro grinding after the bitter buckwheat oven dry after soaking;
Naked oats are carried out ultramicro grinding obtain naked oats flour;
Mix after buckwheat powder, naked oats flour and Semen sesami nigrum are fried and obtain chamotte powder;
Filtrate is added stir 10～20min in starch, then add palm oil, konjaku flour, skimmed milk power, xylitol, salt and sodium bicarbonate continuation stirring 20～30min to obtain dough;
Chamotte powder is joined in dough, then add Celery Juice, carrot juice and citric acid in dough, fully stir and evenly mix and make dough become pasty state face base;
After 30 ℃ of standing 10～15min, send into the compressing green compact that obtain of biscuit manufacture after pasty state face base rolling is processed, with green compact in baking box 180～200 ℃ cure 10～15min, then in baking box 120 ℃ cure 5min after, naturally cool to 30～35 ℃ and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310076813 CN103168812A (en) | 2013-03-11 | 2013-03-11 | Sugar-free tartary buckwheat biscuit and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310076813 CN103168812A (en) | 2013-03-11 | 2013-03-11 | Sugar-free tartary buckwheat biscuit and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103168812A true CN103168812A (en) | 2013-06-26 |
Family
ID=48629363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310076813 Pending CN103168812A (en) | 2013-03-11 | 2013-03-11 | Sugar-free tartary buckwheat biscuit and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103168812A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535411A (en) * | 2013-10-17 | 2014-01-29 | 苏州威尔德工贸有限公司 | Intestine-protecting and digestible coarse cereal biscuit for infants and processing method for intestine-protecting and digestible coarse cereal biscuit |
| CN103749629A (en) * | 2014-01-07 | 2014-04-30 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN103918763A (en) * | 2014-05-07 | 2014-07-16 | 吉林大学 | Sugar-free biscuit suitable for diabetics and preparing method therof |
| CN104054770A (en) * | 2014-07-09 | 2014-09-24 | 厦门大学 | Manufacturing method for tartary buckwheat baked food |
| CN104170927A (en) * | 2014-07-11 | 2014-12-03 | 吉林大学 | Pine nut and oat spheres and preparation method for same |
| CN104430783A (en) * | 2014-12-31 | 2015-03-25 | 陈烨炫 | Gingko biscuit |
| CN104855465A (en) * | 2015-02-15 | 2015-08-26 | 新疆旺源驼奶实业有限公司 | Camel milk biscuits |
| CN105341102A (en) * | 2015-11-12 | 2016-02-24 | 赤水市丹霞生产力促进中心有限公司 | Stomach-strengthening fire-clearing cake |
| CN105941566A (en) * | 2016-07-19 | 2016-09-21 | 广西智宝科技有限公司 | Health caring biscuit for preventing and curing diabetes and making method thereof |
| CN107094843A (en) * | 2017-05-18 | 2017-08-29 | 江苏久昌生物研究院有限公司 | One kind control blood glucose health-caring biscuit and its manufacture method |
| CN107319292A (en) * | 2017-07-14 | 2017-11-07 | 四川大学 | It is a kind of to be combined duck wheat shortcake and preparation method thereof without the high fibre of sucrose |
| WO2018210741A1 (en) | 2017-05-16 | 2018-11-22 | Roquette Freres | Clean label stabilized buckwheat starch |
| WO2020053066A1 (en) | 2018-09-11 | 2020-03-19 | Roquette Freres | Use of clean label native buckwheat starch |
| CN111480771A (en) * | 2020-04-02 | 2020-08-04 | 江南大学 | Preparation method and application of tartary buckwheat rice noodles |
| CN112493284A (en) * | 2020-11-30 | 2021-03-16 | 扬州方广食品有限公司 | Coarse food grain biscuit containing high protein and high dietary fiber and preparation method thereof |
| RU2795597C2 (en) * | 2018-09-11 | 2023-05-05 | Рокетт Фрер | Application of native buckwheat starch with “clear label” |
-
2013
- 2013-03-11 CN CN 201310076813 patent/CN103168812A/en active Pending
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535411A (en) * | 2013-10-17 | 2014-01-29 | 苏州威尔德工贸有限公司 | Intestine-protecting and digestible coarse cereal biscuit for infants and processing method for intestine-protecting and digestible coarse cereal biscuit |
| CN103749629A (en) * | 2014-01-07 | 2014-04-30 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN103749629B (en) * | 2014-01-07 | 2015-05-20 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN103918763A (en) * | 2014-05-07 | 2014-07-16 | 吉林大学 | Sugar-free biscuit suitable for diabetics and preparing method therof |
| CN103918763B (en) * | 2014-05-07 | 2015-12-30 | 吉林大学 | Sugar-free biscuit of a kind of applicable patients with diabetes mellitus and preparation method thereof |
| CN104054770A (en) * | 2014-07-09 | 2014-09-24 | 厦门大学 | Manufacturing method for tartary buckwheat baked food |
| CN104170927A (en) * | 2014-07-11 | 2014-12-03 | 吉林大学 | Pine nut and oat spheres and preparation method for same |
| CN104430783A (en) * | 2014-12-31 | 2015-03-25 | 陈烨炫 | Gingko biscuit |
| CN104855465A (en) * | 2015-02-15 | 2015-08-26 | 新疆旺源驼奶实业有限公司 | Camel milk biscuits |
| CN105341102A (en) * | 2015-11-12 | 2016-02-24 | 赤水市丹霞生产力促进中心有限公司 | Stomach-strengthening fire-clearing cake |
| CN105941566A (en) * | 2016-07-19 | 2016-09-21 | 广西智宝科技有限公司 | Health caring biscuit for preventing and curing diabetes and making method thereof |
| RU2764638C2 (en) * | 2017-05-16 | 2022-01-19 | Рокетт Фрер | Stabilized buckwheat starch with “clean label” |
| WO2018210741A1 (en) | 2017-05-16 | 2018-11-22 | Roquette Freres | Clean label stabilized buckwheat starch |
| CN108864313A (en) * | 2017-05-16 | 2018-11-23 | 罗盖特公司 | Clean the stabilized buckwheat starch of label |
| KR20200006974A (en) * | 2017-05-16 | 2020-01-21 | 로께뜨프레르 | Clean Label Stabilized Buckwheat Starch |
| KR102635083B1 (en) | 2017-05-16 | 2024-02-13 | 로께뜨프레르 | Clean Label Stabilized Buckwheat Starch |
| JP2020520242A (en) * | 2017-05-16 | 2020-07-09 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Clean label stabilized buckwheat starch |
| JP7101196B2 (en) | 2017-05-16 | 2022-07-14 | ロケット フレール | How to prepare clean label stabilized buckwheat starch |
| CN108864313B (en) * | 2017-05-16 | 2021-02-09 | 罗盖特公司 | Buckwheat starch stabilized by cleaning label |
| CN107094843A (en) * | 2017-05-18 | 2017-08-29 | 江苏久昌生物研究院有限公司 | One kind control blood glucose health-caring biscuit and its manufacture method |
| CN107319292A (en) * | 2017-07-14 | 2017-11-07 | 四川大学 | It is a kind of to be combined duck wheat shortcake and preparation method thereof without the high fibre of sucrose |
| CN112714615A (en) * | 2018-09-11 | 2021-04-27 | 罗盖特公司 | Application of natural buckwheat starch for cleaning label |
| RU2795597C2 (en) * | 2018-09-11 | 2023-05-05 | Рокетт Фрер | Application of native buckwheat starch with “clear label” |
| WO2020053066A1 (en) | 2018-09-11 | 2020-03-19 | Roquette Freres | Use of clean label native buckwheat starch |
| CN111480771A (en) * | 2020-04-02 | 2020-08-04 | 江南大学 | Preparation method and application of tartary buckwheat rice noodles |
| CN112493284A (en) * | 2020-11-30 | 2021-03-16 | 扬州方广食品有限公司 | Coarse food grain biscuit containing high protein and high dietary fiber and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168812A (en) | Sugar-free tartary buckwheat biscuit and manufacture method thereof | |
| CN102405950B (en) | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof | |
| CN107897905A (en) | A kind of hypoglycemic nutrition powder and its preparation method and application | |
| CN104146259B (en) | A kind of health-care flour for diabetic and preparation method thereof | |
| CN103493865B (en) | Cookies suitable for hypertension group and making method thereof | |
| CN104705575A (en) | Noodle capable of reducing blood sugar and preparation method thereof | |
| CN102715406A (en) | Coarse cereal full-nutrient food and preparation method thereof | |
| CN105495340A (en) | Oatmeal and preparation method thereof | |
| CN103141741A (en) | Food additive ingredient containing rich dietary fiber and application thereof | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN109549097A (en) | A kind of health caring noodles with functions of reducing sugar and reducing fat | |
| CN102696967A (en) | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof | |
| CN109430344A (en) | A kind of coarse cereals Fu tea cake having stomach invigorating and digestion promoting effects function is dry and preparation method thereof | |
| CN103404778A (en) | Tartary buckwheat noodle | |
| CN103168815A (en) | Gingko tartary buckwheat cookie and manufacturing method thereof | |
| CN101946880A (en) | Grain pastry containing fiveleaf gynostemma herb and maltitol | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN103610057A (en) | Refreshing and brain-strengthening lozenge | |
| CN107259363A (en) | Diabetes patient's five cereals meal replacement powder | |
| CN112385770A (en) | Egg noodles and preparation method thereof | |
| CN105794926A (en) | Moringa oleifera low-sugar-content nutritional moon cakes and manufacturing method thereof | |
| CN107348350A (en) | A kind of noodles for adjusting blood glucose and preparation method thereof | |
| CN102150779B (en) | Health food for regulating and stabilizing blood sugar and preparation method thereof | |
| CN103168814A (en) | Sea-buckthorn tartary buckwheat biscuit and manufacture method thereof | |
| CN105494536A (en) | Low-sugar mulberry and red date flaky pastry and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130626 |